Sous Chef

Job Overview
We are seeking a dynamic and passionate Sous Chef to work with the leadership team to elevate the dining experience to new heights. As a key employee in our food operation, you will oversee all aspects of kitchen management, menu development, and food quality assurance. Your leadership will inspire creativity, uphold exceptional standards of food safety and hygiene, and ensure seamless coordination across all culinary departments. This role offers an exciting opportunity to showcase your culinary expertise while managing a vibrant team dedicated to delivering memorable dining experiences.

Responsibilities

• Support management to lead and supervise all kitchen operations , including food preparation, presentation, and service standards.
• Develop innovative menus that reflect current culinary trends while maintaining consistency with brand standards.
• Oversee inventory management, control food costs, and optimize stock levels through accurate ordering and waste reduction strategies.
• Ensure strict adherence to food safety regulations and maintain high standards of cleanliness and hygiene throughout the kitchen.
• Manage and mentor culinary staff, fostering a collaborative environment focused on continuous improvement and professional growth.
• Coordinate with catering, banquet, and restaurant teams to ensure timely execution of events and special functions.
• Implement quality control measures to guarantee exceptional taste, presentation, and customer satisfaction at all times.

Qualifications

• Extensive culinary experience with a strong background in similar casual dining concepts or menus.
• Proven supervising experience in a fast-paced kitchen environment with team management responsibilities.
• Knowledge of dietary requirements and experience managing dietary departments is highly desirable.
• Demonstrated expertise in food production, menu planning, and food handling procedures.
• Strong leadership skills with the ability to motivate and develop a diverse culinary team.
• Experience in inventory control, kitchen management systems, and food service operations.
• Excellent understanding of food safety standards, HACCP protocols, and sanitation practices.
• Prior banquet experience or catering background is a plus. We are committed to fostering a vibrant work environment that values innovation, teamwork, and dedication—making every day an opportunity to create extraordinary dining moments.

Pay: $57,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person